Chocolate Macaroons II recipe
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Ingredients
- 3 ounces cream cheese, softened ⅓ cup white sugar 1 teaspoon vanilla extract 1 cup flaked coconut ½ cup finely chopped walnuts ⅓ cup butter 1 ½ cups all-purpose flour 1 cup white sugar ¼ cup Dutch process cocoa powder 1 egg 3 tablespoons milk ½ teaspoon baking soda
Nutrition Info
- 142.9 caloriescarbohydrate: 19.7 gcholesterol: 18.6 mgfat: 6.7 gfiber: 0.9 gprotein: 2.1 gsaturatedFat: 3.5 gservingSize: -sodium: 67.7 mgsugar: 12.5 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Macaroons II
Directions
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To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug). Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.